Offscreen Potato Salad with Hidden Mustard

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Creamy potato salad featuring a secret mustard infusion that enhances without altering the classic texture or appearance. This american-inspired salads (vegetarian) ready in about 35 minutes pairs quartered Baby potatoes, Mayonnaise, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 195 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, quartered Baby potatoes
• 1/2 cup Mayonnaise
• 1.5 tbsp Dijon mustard
• 1 tbsp Yellow mustard
• 1/2 cup Chopped celery
• 1/4 cup, finely diced Red onion
• 2 tbsp, chopped Fresh dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Place quartered potatoes in a pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fork-tender. Drain and cool completely.
2. Step 2: In a large bowl, whisk together mayonnaise, Dijon mustard, and yellow mustard until smooth and emulsified.
3. Step 3: Add cooled potatoes, celery, red onion, and dill to the bowl. Gently fold with a rubber spatula until evenly coated, being careful not to mash the potatoes (until the mixture holds together without crumbling).
4. Step 4: Refrigerate for at least 2 hours to allow flavors to meld, then adjust seasoning with salt and pepper before serving.